–  1/2 cup brown rice flour

–  1/2 cup millet flour

–  1/2 cup tapioca starch

–  2 tsp baking powder

–  1 cup water

–  2 tbsp maple syrup

In a large bowl, whisk together brown rice flour, millet flour, tapioca starch and baking powder. Add water and maple syrup and whisk until well combined.

Heat a non-stick waffle iron on high (I set mine to Max, but yours may work best at a lower setting) and use 3/4 cup batter for each waffle. Non-Belgian waffle irons need less batter. Cook until waffles are brown and crispy. They are usually done when no more steam is escaping. Remove them with a silicone spatula or wooden chopsticks to avoid scratching the non-stick coating. Makes 2 large Belgian waffles.

Note: Low-fat, oil-free waffles are only possible with a good non-stick waffle iron. Mine has a ceramic coating (Oster DuraCeramic Flip Waffle Maker) and I’ve never had a problem with it sticking, but I’ve also never used oil on it. If you’ve ever oiled your waffle iron in the past, it will likely have an oily residue that makes oil necessary going forward.

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